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Sam if you're anything like me, you will be absolutely shocked when you assemble the 14.5 and see how small it is compared to it's bigger brothers. It's like a floor sample model. I almost returened mine before even cooking on it but I'm sure glad I didn't. Last night I did two 6 lb whole...

I'm no salt expert,but when I use sea salt I use way less. It seems way stronger than kosher or regular salt. Maybe try using just a tiny bit of it.

Dave I use the weber rib racks from Home Depot for my 14.5 too. They are a perfect fit and I use them on the top and bottom grates. I completely fill them up with 5 racks of baby backs. Smaller on the outside and taller in the middle. I put the racks on the grate in the kitchen and put the ribs...

I think the leaky lid actually helps keep temps up. When I installed the nomex gasket kit I initially had issues with low temps. I wouldn't mind if mine leaked a bit.....

My 22.5 cover almost touches the ground

Ok, used sriracha hot sauce and wasn't really impressed. None of the flavor or heat survived the smoke. I'm now coming to the conclusion that if I want the flavor it will have to be used near the end of the cook.

I have the grommet on both of mine and they are a pain. My probes are a battle to squeeze through and I feel like I'm going to break them. I'm planning on doing the temp probe mod to the mid section as soon as I have time. Just lazy and need to get a grinder disc from Home Depot. On another...

One more thing, I originally told my wife I needed the 14.5 for a couple of up coming camping trips. I was planning on only using for camping, but after a few cooks it won me over. I really have to push myself to use my 22.5 now. The 14.5 fits in my Fj cruiser perfectly and a 24" bungee holds it...

When you get ready to pull the plug on the thermometer, research the Thermoworks. I'm an ex maverick person and have switched all my thermometers to Thermoworks and I'm much happier. They are a little more pricey, worth it. Not one single ever with them.

Yeah my lid thermometer usually starts off pretty close at the beginning of my cooks, then after a few hours it's full of moisture and is off by about 20 degrees.

Ok tried royal oak lump on my last smoke. I really liked it. I started my 22.5 with a full ring of lump and then added a full chimney of kbb briquettes. Like I normally do, I immediately put the smoker together and the butt on. The temp went straight to 230 degrees at 8:30pm and with the help...

Dan I do tons of whole chickens, ribs and pork butts. Those are my favorites. My chickens took some trial and error. Here's what I've learned. Use water in the bowl. Always brine your chickens, it makes a huge difference. Soak them in ice water with one gallon of water and one cup of kosher...

I have a 22" and a 14. Sold my 18.5. Very happy with my setup. I use my 22.5 for large or long cooks and my 14.5 for everything else. The 14.5 is small, but it holds it own. I can cook six racks of baby backs (cut in half on weber rib racks), easily 6lb whole chickens, 6 lb butts ect. Just...

I take the water and ash from the coals and dump them in a trash bag. Although I do have to admit I am pretty lazy a lot of the time and do the same as Matt and pour the water in the bushes.

I also always use water. That's what weber designed the pan for. I know several people who have pellet smokers who purposely add a water tray. It's also one of the main reasons I bought the weber smokey mountain.

Going to do some experimenting with lump over the next few cooks. Always used briquettes until now. I always fill the ring full of briquettes and add hot coals from my chimney over the top. Throw everything together and everything cooks great. I just always have the thought of fillers and other...

I'm sure the cyber q will be great, I just bought the party q and love it. I'm smoking a lot more now since I don't have to baby sit so much.

Brian, start with hot water not cold. Also I always assemble asap after putting the hot coals on. Also as said earlier, adjust the vents ahead of your target temp. Before my bbq guru party q, I would adjust the vents at least 10-15 degrees on the way up and 20 degrees plus on the way down...

That's no good. The main reason I would want the cyber q would be the wifi capabilities.

My main reasons for wanting the higher temps were for turkey and whole chicken. I will have to give the performer a try. I wonder how the Party Q would do on it?